Instructions

Slice the jalapeños into approximately 1/4 inch slices, discarding the stems.

In a medium-sized saucepan, bring the vinegar, sugar, salt, peppercorns, garlic and 1 cup of water to a boil over medium-high heat, stirring occasionally to help the sugar dissolve. Once the liquid reaches a boil, reduce the heat to low and simmer.

Add the jalapeños to the saucepan and turn the the heat back up to high until it reaches a boil. Once boiling, remove the saucepan from the heat and allow the mixture to sit for 10 minutes.

Transfer the pickled jalapeños and pickling liquid to a jar with a tight-fitting lid. Store in the refrigerator for up to 2 months.

Notes

Total yield: approximately 1 quart

I highly recommend using kitchen-safe gloves while slicing hot peppers. Otherwise, the residual oils on your skin will burn your eyes if you rub them.

Most of the heat is concentrated into the seeds and white pith of hot peppers. If you want to cut back on the heat level, discard some of the loose seeds before adding them to the saucepan.